Abstract
The article studies flow chart development for production line of liquid packaged broths in the form of a finished fast-food product. It reports on the results of analytical justification of technological operations and heat transfer process of meat cooking in liquid packaged broths production. The research was based on theoretical analysis of thermal conductivity patterns from hydrodynamic and capacitive properties of medium and processed product. Based on the results of the study, closed flow line was developed, being an integral structured system. It includes all technological process operations and their interaction in complex in liquid packaged broth production. Optimization of continuous process operations ensures high sterility, liquid broth quality and resource economy.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
